Date: Mon, 9 Oct 2006 00:45:10 GMT
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001 - "jacobs"
Subject: Wheat Montana Wheat Bread recipe
Date: Mon, 2 Oct 2006 00:02:49 -0500
Rosemary wrote:
>I bought some Wheat Montana wheat flour and would like a great
>recipe for Wheat Bread. Any suggestions?
Here is the WM Wheat Bread recipe, straight out of their cookbook. I
purchased the book when my sister and I stopped at their deli and
bakery in Three Forks, MT several years ago on our drive to
Canada. Such a neat place...way out in the middle of nowhere! And
such an extensive gift shop; it was difficult to limit our
purchases! I haven't made this bread, so I can't give it a
review. The recipe is on pg. 39 of their cookbook which has many
different kinds of recipes in it.
WHEAT MONTANA WHEAT BREAD
2 T. yeast
2 1/2 c. warm water (105 F)
3 1/2 c. Natural White flour
3 1/2 c. Bronze Chief whole wheat flour
4 T. honey
1 T. salt
3 T. shortening
3 T. powdered milk
Dissolve yeast in warm water and let stand 5 minutes. Add flour,
honey, salt, shortening, and powdered milk. Mix until well
developed. Doug should be able to be stretched into a thin,
transparent window.
Place dough in oiled bowl and let double in size. Punch down and
divide into 2 equal pieces. Flatten each piece and roll into bread
loaf. Place into bread pans and let rise until above sides of pan.
Bake in preheated 350 degree oven for 25-30 minutes, until golden on
top. Bread should sound hollow when tapped.
Makes 2 (1 1/2-pound) loaves.
Good luck,
JJ in South Texas
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From: Terry Vlossak
Subject: Problems with dough rising in a kitchen open to a family room
Date: Mon, 2 Oct 2006 08:30:32 -0700 (PDT)
I've read many of the suggestions for the person with this problem,
and they're all good ones. What I haven't read, and please forgive
me if I missed it, was anyone telling her that her rolls will,
eventually, rise, draft or no draft. As long as yeast isn't dead,
dough will rise. In the case of dinner rolls, these normally take
longer anyway because they're usually handled so much during the shaping phase.
As a pastry chef, I've made dough, raised it and baked it in a number
of environments and methods, from same-day bread to 3-day bread. My
experience is that a longer rise makes for a better bread, as long as
the dough does not over-proof.
Many thanks to the person who posted the suggestion of an overnight
rise: I love the idea, and am working on the proper amount of yeast
to achieve that in my breads.
To the person who bought Wheat Montana flour:
congratulations! You've bought a high-quality flour, and I'm sure
you'll love the results. I've used it for many years. I prefer its
finer grind. Use it in the same proportion as you would any other
whole wheat flour, making sure your dough is still tacky when you knead it.
Thanks to this list for some great recipes and much good advice.
Bake on!
Terry
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From: "Chris R. Sims"
Subject: Softer sourdough
Date: Thu, 5 Oct 2006 11:30:21 -0400
I have been baking bread for about a year now, and I'm /starting/ to
get a handle on the various factors that influence the flavor and
texture of a sourdough bread. However, most recipes and books I have
read are geared towards producing loaves with an extremely crisp,
crackly crust. While I definitely love this style of bread, my
girlfriend prefers bread with a softer texture & crust (her main
criteria for picking out bread in the grocery store is "squishiness").
In the interest of seeking a compromise, I am trying to figure out
how to produce a sourdough loaf with all the sour flavor & keeping
quality, but without the extreme crackly crust. I imagine it would
be possible to conduct dozens of experiments to come up with an
answer, but I am hoping to draw on the considerable expertise of this
mailing list. Here are some factors that I have considered:
Possible factors:
* Baking on a sheet pan rather than stone. This one seems promising,
but will it impact oven spring? I would prefer not to lose bread
volume, if possible.
* Baking at lower temperature for longer time. Would this give a softer crust?
* Duration of final proofing. I have been retarding the dough in the
fridge overnight before baking in order to increase flavor. But does
retarding also result in a crisper crust?
* Hydration of dough. It seems like a dryer dough would have a softer
crust, but I'm not sure. (I'm basing this on the extra-crisp crust of
high-hyrdation breads like ciabatta, but I can't really grasp the
physics or chemistry of why this should be so
* Oven steam. Would adding less steam result in a softer curst? Or is
it the other way around?
* Adding fats. I would prefer to avoid this one, but would adding
milk, oil, or butter influence crust texture?
Obviously, a basic requirement is not losing the great flavor of
traditional sourdough. If anyone has any expertise or insight into
the best manipulation or combination of factors, I'd certainly love
to hear about it!
Thanks,
-Chris
--------------- MESSAGE bread-bakers.v106.n040.4 ---------------
From: debunix
Subject: Re: Looking for wheat bread recipe
Date: Sun, 1 Oct 2006 21:05:05 -0500
>I bought some Wheat Montana wheat flour and would like a great
>recipe for Wheat Bread. Any suggestions?
Rosemary, what kind of wheat bread are you looking for?
I usually find the best whole wheat recipes are the best recipes for
white flour plus extra hydration and sometimes a bit of gluten flour
to adjust for the greater liquid requirement of my whole wheat flours.
That said, my favorite bread for sandwiches or toast or cinnamon
rolls is the buttermilk bread from the laurel's kitchen breadbook (a
whole book of whole wheat recipes); my favorite crusty baguette
is pain l'ancienne from the breadbaker's apprentice.
If you're not sure you want to go 100% whole wheat, this is a nice 50:50 bread:
http://www.well.com/user/debunix/recipes/NormansBread.html
I've put some notes on substituting whole wheat for white flours here:
http://www.well.com/user/debunix/recipes/WholeBaking.html#Substitutions
Hope that helps.
Diane Brown in St. Louis
http://www.well.com/user/debunix/recipes/FoodPages.html
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